Ingredients Jump to Instructions ↓

  1. 400g Agria potatoes

  2. 200g hot-smoked salmon

  3. 2 Tbsp finely chopped parsley

  4. Finely grated zest 1/2 lemon

  5. 1/8 tsp cayenne pepper

  6. 1/4 tsp celery salt

  7. 1 medium (size 6) free-range egg, lightly beaten

  8. Butter

  9. Sea salt

  10. Extra parsley or dill, roughly chopped, for sprinkling

  11. Makes approximately 40

Instructions Jump to Ingredients ↑

  1. Mini salmon & potato cakes Peel the potatoes and cut into cubes (roughly 1.5cm). Put the potato cubes in a saucepan, cover with cold water, add a few pinches of salt and bring to the boil. Cook gently for 7 minutes, then drain and cool.

  2. Mop salmon with paper towels, then remove skin and bones and flake the fish. Transfer salmon to a bowl and add the cooled potato cubes. Add parsley, lemon zest, cayenne pepper and celery salt. Mix in enough beaten egg to bind (probably about half), stirring gently with a large spoon. Shape into very small balls using a teaspoon. Chill for 1 hour.

  3. Cook in sizzling butter and serve hot, sprinkled with sea salt and a smattering of chopped parsley or dill.

  4. Tip Serve as pass-around finger food, or 2-3 to a dish with small cocktail forks.

  5. From Taste magazine, September 2009.


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